Pineapple Jam

this has been a project,

that was procrastinated & decked,

since a few years back,

but today I snapped out of that!

having pineapple jam made from scratch,

will make that homemade pineapple tart purrrfect,

& any maker of this deserves respect..

for this brings about a patient subject.

flesh of 2 big pineapples - mom was a dear..she patiently chopped the pineapple flesh to bits like this

after what seems like forever...with 1 hour of relentless stirring...thank goodness we are halfway there..only 1 more hour of stirring.

the product for the test of patience

Makes 110 pineapple jam balls (1/2 teaspoon each)

Ingredients

- 2 pineapples, skin removed, eyes dug out, grated and juice drained (don't throw out the juice, make a pineapple drink)

- 4 cloves
- 1/4 cinammon stick
- 140g rock sugar
- 1 sachet of tea dust (I used lipton vanilla) - i love tea and am an opportunist at including tea in (almost) anything

Methods
1. Heat the grated pineapple, cloves and cinammon in a medium pot over medium heat.
2. Stir constantly to prevent it from burning for 1 hour.
3. Add the rock sugar and tea dust, continue stirring constantly over low heat for 1 more hour.

Pineapple jam should be semi-dry and golden (mine was slightly charred, so I got a really dark brown jam). 

Use according to any recipe that calls for pineapple jam.

How was it?
making this was interesting..very time consuming but i'm really glad to make it..beats those store-bought pineapple jam by being as natural as it can get. look, i even got to add a dash of tea to it, though the taste of tea in the jam was flat...i managed to reduce the sugar a little (original: 160g) which was great. mixture was a little hard but no worries, rolling it into mini 1 teaspoon balls was fun and easy. 

Better it up!
perhaps i should try this by Happy Home Baking, takes only 1 hour for the total cooking time! 

Verdict

exhausted & happy

Recipe adapted from
Aunty Helen (a friend of mom)